Sauce with dressing from yolks (to boiled potatoes, cutlets, casseroles)

1 serving


grind the flour with butter, pour, stir, warm broth, bring to a boil. add acids (to taste) and ground yolks. Pour the finely chopped onions into vinegar, sautéed until the liquid evaporates completely and pour with the main red sauce. add well-propagated tomato puree, pickled mushrooms, finely chopped gherkins or pickle pulp (without seeds) there. boil everything, add butter and put in a water bath before serving. cornichons can not be added to the sauce, but poured on top of them. mustard (2 teaspoons), olive (1 tablespoon), capers (2 tablespoons) can be added to this sauce for spiciness